Recipe by JamesDean'sGirl
This is from a Mexican-themed booklet I bought at the supermarket check-out. We made these with whole wheat tortillas and mango salsa--it's a new favorite of DH's! (*Because this is slightly involved, you may want to start the night before with the pork stock, or let it simmer all day so when you get in from work, the flavors really develop and prep time is quicker.*)
- 6 cups water
- 2 lbs boneless pork shoulder, cut in 2 inch pieces
- 1 medium white Spanish onion, thinly sliced
- 1⁄4 cup cider vinegar, divided
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 3 canned chipotle chiles in adobo, chopped and mashed
- 1⁄2 teaspoon ground cumin
- 16 soft tortillas, lightly roasted
- 16 scallions, trimmed
- 2 teaspoons extra virgin olive oil
- fresh lime juice (listed as optional but really gives a nice flavor)
Directions See How It's Made
- Bring the water to a boil in a Dutch oven over high heat.
- Add the pork, sliced Spanish onion, 3 tablespoons of the vinegar, and the salt.
- Return to boil, reduce heat, cover partially, and simmer 1 1/2 hours.
- Remove the pork with a slotted spoon; cool slightly.
- Reserve 1 cup of the cooking water.
- Shred the pork with 2 forks and set aside.
- Preheat a non-stick skillet over medium-high heat; add the oil and chopped onion and cook for 3 minutes.
- Add the garlic and cook for 15 seconds.
- Add tomato sauce, mashed chipotles, cumin, remaining 1 tablespoons vinegar, shredded pork, and reserved cooking water; cook 1-2 minutes to heat thoroughly.
- Remove from heat; cover and let stand 10 minutes to absorb the flavors.
- To serve, place about 1/4 cup of the pork mixture and one roasted scallion in a roasted tortilla.
- Roasted Scallions: Preheat oven to 425*F.
- Place the scallions on a baking sheet; drizzle evenly with the oil and toss gently to coat.
- Arrange in a single layer and roast for 10 minutes; remove from oven and sprinkle with salt and lime juice.